This is slightly sweet-tasting gluten-free bread. The seeds add crunch and omega 3 oils. Buckwheat is a good source of the antioxidants and contains soluble fibre. If you need to avoid dairy, use coconut oil.
MAKES 1LB LOAF, ABOUT 12 SLICES
- 115g/4oz/scant ¾ cup rice flour
- 100g/3½oz/heaped ½ cup potato flour – you can just use rice flour and omit the potato by increasing the rice flour component
- 85g/3¼oz/scant ⅔ cup buckwheat flour
- 50g/1¾oz ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 1 tsp molasses
- 1 tbsp easy-blend dried yeast
- 50g/1¾oz coconut oil or unsalted butter, cut into small pieces
- 30g/1oz/¼ cup mixed seeds (e.g. sesame, sunflower, flaxseed)
- ½ tsp sea salt or seagreens
- 400ml/14fl oz warm water
Sift the flours into a large mixing bowl and stir in the ground almonds, baking powder, xanthan gum, molasses and yeast.
Rub in the oil or butter until the mixture resembles breadcrumbs.
Mix in the seeds and season with sea salt or seagreens.
Pour in the warm water and beat to form a batter.
Cover with cling film and leave to rise for 1 hour somewhere warm.
Preheat the oven to 200°C/400°F, gas mark 6.
Grease a 450g/1lb loaf tin.
Spoon the dough into the tin and allow it to rise again for 20 minutes.
Bake for 45–50 minutes until it is golden brown and cooked through.
Transfer to a cooling rack and allow to cool before cutting and serving.
Adapted from Lorraine Nicolle and Christine Bailey 2013